Heat oil in a wok and add the butter, when the butter starts to melt add the onions and saute for a minute. Next add the green peas and saute for 2 mins. Next add 1 or 2 tsps of ground spice depending on your taste. Sprinkle salt and mix well. Now add the cooked basmati rice and give a good stir. Finaly add the chopped coriander/parsley and serve hot with gravy/curry of your choice.

Heat 2tbsp oil in a sauce pan, when hot add the sliced onions, tomatoes and garlic. Saute well till tomatoes are cooked and tender. Add red chili powder, curry powder, soy sauce and salt. Cook for few more minutes and remove from heat. Allow the mixture to cool completely and grind the mixture to smooth paste. Heat the sauce pan again and add rest of the oil. Add the ground tomato paste and 1/2 cup of water. Bring the mixture to boil and check the seasoning. When the gravy thickens add the cooked pasta and give good stir so the sauce coats well on the pasta. Garnish with chopped parsley and serve hot.

Make a smooth batter out of cornflour, all purpose flour, rice flour, salt, pepper and required water( batter should not be too thick or too thin). Heat enough oil in a deep pan to deep fry. When the oil is hot, dip the cauliflower florets in the prepared batter and drop carefully into the hot oil, fry the cauliflower florets till golden brown and crisp in small batches and drain on a kitchen paper towel. Next heat 4 tsps of oil in a sauce pan or wok, when hot add chopped onion, green chili, garlic cloves and scallions stir fry for a minute on high flame. Now reduce the flame, add onion powder, garlic powder, green chili sauce, dark soy sauce, powdered vegetarian bouillon cube, pepper and salt. Add about 2 tbsp of water and stir the mixture well. Before serving add the crispy cauliflower to this garlic sauce and toss well the cauliflower so the sauce is well coated on each and every piece. Serve hot.

Do not let the cauliflower stand in sauce for hours as the crispy cauliflower may get soggy. Add the cauliflower to the sauce just before serving.

Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ground paste and fry till the raw smell leaves. Add cauliflower florets to the onions and fry for 2 mins, next add the tomatoes, curd and stir fry till tomatoes are mashed. Season with salt and add the mint and coriander leaves. Cover and cooker for a minute. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the mixture and bring to boil. When the gravy boils check the seasoning again and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.

In a large bowl add the curd, red chili powder, fennel powder, coriander powder, turmeric powder and salt. To this mixture add soy chunks, carrot, green beans and tomatoes. Let the vegtables marinande for 1/2 hour, meanwhile soak basmati rice in water for 20 mins. Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ginger and garlic paste and fry till the raw smell leaves. Add the marinaded vegetables to the onions and fry 5 mins. Season with salt and add the mint and coriander leaves. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the vegetable and bring the mixture to boil. When the gravy boils check the seasoning and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.

Heat oil in a wok, when hot add the chopped onion, green chili and minced garlic. Stir fry for few seconds and add the mixed vegetables, fresh peas and mushrooms. Stir fry for 3 mins and reduce the heat. Now add the sauces one by one to the vegetables. Add the stock and salt. Bring the mixture to boil, when the stock reduces add the cornflour mixture and keep stirring. When gravy starts to thicken turn of the heat. Serve hot.

Give a good stir and add the bread croutons. Place the cooked tortillas on kitchen countertop. Spread 2tbsp of cream cheese on each tortillas. Place required amount of vegetable mixture in the center of each tortillas. Roll the tortillas into wraps, slice them into halves and serve.

Grease a baking pan with 1tbsp butter. Melt rest of the butter with the broken chocolate pieces by double boiling method. In a bowl beat eggs, sugar and vanilla extract together with beater until the egg mixture reaches whipped cream consistency. Now add the melted chocolate mixture to the egg mixture and beat well. Add flour to this mixture and beat at slow speed until the flour is well absorbed. Pour this brownie mixture into the greased pan. Pre heat oven to 375°, bake the brownie for 30 mins or until done. Slide a toothpick in the center of brownie pan, if the toothpick comes out clean then brownie is done. Allow the brownie to cool for 1 hour and cut into desired shapes.

Clean and soak poha in water for 2 mins. Drain the water and squeeze well the poha and set aside( poha should not be soggy) . Heat oil in a pan, when hot add the mustard seeds and allow to crackle, next add the urad dal and channa dal when dals turn golden color add the onions, green chillies and curry leaves, fry till onions turns transparent. Now add the chopped tomatoes and cook till tomatoes are mashed. Add less than 1/4 cup water, turmeric powder and required salt. Bring the mixture to boil when the water reduces add the poha and mix well. Finally add the grated coconut, roasted peanut and coriander leaves. Before serving add few drops of lime juice if preferred. Serve hot.

In a medium sized bowl add 1tsp red chilly powder, 1/4tsp turmeric, required salt for the eggs and 1tbsp water and mix well. Add the eggs one by one to this red chilly mixture and beat the eggs till frothy. Next in a small pan heat 2tbsp of oil, add chopped onions and green chillies and fry till onions turn pink. When onions are done, add the beaten egg mixture to the onions. Reduce the heat to medium, stir well the egg mixture with spatula and break eggs to small pieces and cook till done. Set aside. ( You can also serve this Muttai podimas/ Scrambled eggs with bread, roti and rice)

Method for preparing Biryani

In a pressure cooker heat 4 to 5 tbsp oil, when hot add the tempering ingredients and fry till the aroma rises. Add the chopped onions, fry for 2 mins until onion turns pink, next add the ginger and garlic paste and fry till the raw smell leaves. Add the red chilly powder, turmeric powder, garam masala powder and black pepper powder, fry for few more mins. Now add the chopped mint and coriander leaves, chopped tomatoes and thick curd. Fry till the tomatoes are mashed, add required salt and water for the rice. Bring the mixture to boil and add the rice, cover the pressure cooker with lid, reduce the heat and cook till rice is tender and done. Finally add the prepared muttaipodiams/ scrambled egg to the rice and mix well. Set aside Biryani for few mins till the eggs and rice are blended together. Serve hot with Raita of your choice.

In a large pan add the mixed vegetables, turmeric powder, salt and 1/4 cup of water. Place the pan on medium heat, cover with lid and cook till vegetables are 3/4th done. Remove the lid, add the ground paste to the vegetables and cook for 5 more mins. Check the seasoning, increase the heat and cook till water is absorbed. Once the vegetables are dry, remove the pan from heat and add the thick curd. In a tadka pan heat oil and add the curry leaves, add this tempering to the Aviyal and mix well. Serve hot.

Salt to taste( use very less salt as the dry fish is already salted and preserved)

Method

Make a smooth paste out of red chilly powder, turmeric powder, tamarind pulp, salt and little water. Add this paste to dry anchovies, mix well and allow to marinade for atleast 15 to 20 mins. Heat a wok, add 3 to 4 tbsp of oil. When hot add the marinated anchovies and fry till golden brown and crisp. Serve with steamed rice, sambar and rasam.

Wash and Soak Idli rice and Urad dal separately for 4 to 5 hours. Drain the urad dal and rice, set aside the drained water. Using a mixer grinder or wet grinder, grind the urad dal to smooth batter by adding required drained water( the batter should be of butter consistency).

Next in the same grinder, grind the rice to a coarse and smooth batter by adding required drained water.

In a deep vessel mix together dal batter, rice batter and required salt. Cover with a lid and set aside the batter vessel in warm and dry place for overnight to ferment. Once batter is fermented idli is ready to cook. Add water to the idli cooker and bring to boil. Now separate idli plates from the stand and grease the idli moulds with oil. Pour spoonful of idli batter into the each idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 20 mins. When the idlis are done, remove the idlis from the idli moulds and place in the insulated casserole.

While serving place 2 to 3 hot idlis on a plate, pour 1tsp of ghee over the idlis and pour generous amount of Tiffan Sambar on the hot idlis. Serve hot.

In a pressure pan add the cleaned and washed mutton pieces, onions, ginger and garlic paste, red chilly powder, turmeric powder, salt and 1/4cup water. Pressure cook mutton for 20 mins or until tender. Next in a sauce pan heat oil, when the oil is hot add the whole dry red chilly and curry leaves, now add the pressure cooked mutton along with the gravy to the sauce pan, stir the mutton and cook for about 7 mins until the masala is well coated on all the mutton pieces and dry. Serve hot.

Heat oil in a pan, when hot add the tempering ingredients and allow the mustard to crackle. Next add the chopped onions and saute for a minute, then add the plantain and saute for few more mins. Now add the lobia, ground paste, turmeric powder, required salt and 1/4 cup water. Cover the pan with a lid and reduce the flame and cook till the raw banana is tender. Once the raw banana is done, remove the lid, increase the heat and cook till the gravy is thick and dry. Serve hot with steamed rice or appam.

In a large bowl add thick curd and beat well, next add the shredded coconut, finely chopped green chilly, hing, curry leaves, coriander leaves, broken fried cashew nuts and salt to taste. In a tadka/ small pan heat oil, when oil is hot add the tempering ingredients and fry till dals are golden brown. Add the tempering to the curd mixture and mix well. Finaly add the roasted rava to the curd mixture and mix well so no lumps are formed. Set this rava idli batter aside for an hour. Add water to the idli cooker and bring to boil. Now seprate idli plates from the stand and grease the idli moulds with oil. Place the garnishing ingredient in each moulds and pour spoonful of rava idli batter into the idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 15 mins. When the rava idlis are done, remove the idlis from the idli moulds and place in the insulated casserole. Serve hot Rava idlis with Coriander chutney and Sambar.

2. Next add maida to hot ghee in the pan pan and roast until nice aroma comes, remove pan from heat and place on kitchen counter.

3.Dissolve sugar with water in a pan, add essence and color, place pan on heat and boil until you get one sting consistency.

4. Immediately pour this sugar syrup to pan which roasted maida and cashews is kept. Keep stirring the maida mixture( the pan need not be on stove it can be on kitchen counter) at first mixture will loosen, then forms to big mass which will not stick to sides of pan.

Heat a wok, add butter and allow to melt( do not burn). When butter starts melting add the minced garlic and saute for a min until the aroma of garlic raises. Now add the boiled noodles, red chilly powder or white pepper and salt. Toss the noodles well until the butter and garlic is well coated on each strings.

For Chilly Vegetables Gravy

Ingredients

Mixed Vegetables-2cups

(Carrots, Baby corn, Green beans, Tofu, Aubergine, Cabbage etc)

Ginger minced-1"inch

Garlic minced-4cloves

Green chilly slit-2

Dark Soy sauce-1tbsp(+/-)

Green chilly sauce-1tbsp(+/-)

Chilly vinegar-1/2tsp

Sugar-1/4tsp

White pepper-1tsp

Salt to taste

Cornflour-1tbsp( Mixed with 1tbsp water)

Chinese sesame oil or any oil-2tbsp

Method

Heat oil in a wok when hot add the minced ginger, garlic and slit green chilly. Stir for a min and add the mixed vegetables, saute the vegetables for 2 to 3 mins until they are crisp and tender. Reduce the heat to medium and add the soy sauce, green chilly sauce, vinegar, sugar, pepper and salt. Keep stirring for another 3 mins and add cup of water. Check the seasoning and bring the mixture to boil. When the mixture boils, add the cornflour paste and keep stirring until the gravy thickens. Serve hot with fried rice or noodles or steamed rice.

While serving

Take a wide soup bowl and spread the prepared Butter Garlic Noodles inside. Make a well in the center of noodles and pour the Chilly Vegetables. Garnish with chopped Cilantro and serve hot.

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